Chicken Mushroom Stuffed Bell Peppers

Recipe by Greffete
READY IN: 50mins




  • Preheat oven to 400°F.
  • In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
  • Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
  • Season Chicken with salt & pepper to taste.
  • Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
  • Sauté uncovered until chicken stock is evaporated/absorbed.
  • In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
  • Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
  • Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
  • Return to oven for 3-5 minutes until cheese is melted.
  • While peppers are cooking prepare noodles.
  • I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
  • Prepare according to package directions, drain and toss with remaining olive oil.
  • To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
  • Enjoy!